Olive Oil for Korean Fried Chicken
I’m excited to try my hand at making Korean fried chicken tomorrow! Quick question: is it really worth it to use light olive oil for frying, as many people and restaurants suggest, or would it be perfectly fine to go with peanut or canola oil instead? I’ll be saucing the chicken afterward, so does that change anything? Thanks for your input!
Using light olive oil for frying can add some unique flavor to your Korean fried chicken, but it’s not essential to the process. Peanut or canola oil are both excellent choices for frying, especially since they have high smoke points and neutral flavors that won’t overpower the dish. Since you’re planning to sauce the chicken afterward, the oil’s flavor will likely be overshadowed by the sauce anyway.
That said, if you really enjoy the taste of olive oil and want to experiment, feel free to use it! Just keep in mind that you’ll want to monitor the temperature closely to avoid any burning. Overall, you can’t go wrong with peanut or canola oil for that classic crispy texture. Happy frying!
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